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1
Peel the potatoes and grate on the large holes of a box grater.
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2
Transfer to a clean dish towel and squeeze out as much liquid as possible.
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3
Place the squeezed potatoes in a medium bowl and mix in the chopped thyme, 1 teaspoon kosher salt, 1/4 teaspoon black pepper and chipotle.
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4
Toss well to combine.
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5
Heat 2 tablespoons of the oil in a medium nonstick skillet over medium heat until the oil is very hot but not smoking.
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6
Add the potato mixture and press down firmly using a spatula.
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7
Cook until browned and crispy on the bottom, 8 to 9 minutes, shaking the pan occasionally so it does not stick.
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8
The cake should move around as one piece when the skillet is shaken.
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9
Slide the cake out of the skillet onto a plate and add the remaining oil to the skillet.
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10
Flip the cake onto a second plate and slide back into the skillet, crispy side up.
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11
Continue to cook until the bottom side of the cake is browned and crispy and the cake is cooked through, another 8 to 9 minutes, lowering the heat if the cake is browning too quickly.
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12
Slide onto a wire rack and cool until still warm but not hot.
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13
Cut into 6 wedges, lightly season with salt and fresh thyme leaves and serve.
